Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 12 ounces of your chosen pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant, about 30 seconds. Add ½ cup of chopped sun-dried tomatoes and cook for 2-3 minutes.

Add 10 ounces of shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Season with salt and pepper.

Pour in ¼ cup of white wine or broth to deglaze the skillet, scraping any browned bits. Let it simmer for about 2 minutes.

Lower the heat, mix in ½ cup of mascarpone cheese, stirring until melted and smooth. Gradually add reserved pasta water until the desired consistency is achieved.

Add the cooked pasta to the skillet, tossing gently to coat in the sauce. Heat everything for 1-2 minutes.

Serve immediately, garnishing with fresh basil or parsley, a sprinkle of Parmesan cheese, and lemon wedges.